Skinny Raspberry Lemonade Cake - cooking recipe

Ingredients

1 (18 ounce) package white cake mix
5 (1/3 ounce) packets Crystal Light raspberry lemonade mix (individual serving packets) or 3 teaspoons Crystal Light raspberry lemonade mix
6 ounces lemon low fat yogurt
2 large egg whites
1/2 cup water
8 ounces Cool Whip Free
6 ounces fresh raspberries, for garnish (optional)
1 lemon, for garnish (optional)

Preparation

1. Grease and flour bottom only of a 9\" x 13\" pan.
2. Preheat oven to 350 degrees.
3. In in the bowl of a stand mixer, mix cake mix, egg whites, Crystal Light mix, yogurt and water until well blended and lump free.
4. Pour batter into the prepared pan.
5. Bake for 25-30 minutes, until toothpick tests clean.
6. Let cake cool thoroughly on wire rack.
7. Top with whipped topping and garnish as desired with fresh raspberries, lemon slices/rind curls.